Salmon Mutabal* Recipe
Pan seared salmon, quinoa salad, roasted red pepper, red onion, zucchini, mint, basil, creamy mutabal sauce, sesame cracker
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Ingredients
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For the Salmon
For the Quinoa Salad
For the Mutabal Sauce
For the Sesame Crackers
Method
Cooking the Salmon
Pan-searing the Salmon
Heat olive oil in a skillet over medium-high heat. Season the salmon fillets with salt and black pepper. Once the oil is hot, place the salmon skin-side down in the skillet. Cook for about 4-5 minutes, until the skin is crispy. Flip the salmon and cook for an additional 3-4 minutes or until the salmon is cooked through. Remove from heat and let it rest.
Preparing the Quinoa Salad
Cooking Quinoa
Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for about 15 minutes, until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
Mixing the Salad
In a large bowl, combine the cooked quinoa, diced red bell pepper, diced zucchini, diced red onion, chopped mint, and chopped basil. Drizzle with lemon juice, and season with salt and black pepper to taste. Toss to combine.
Making the Mutabal Sauce
Preparing the Eggplant
Preheat the oven to 400°F (200°C). Place the eggplant on a baking sheet and roast for about 30-40 minutes, until the skin is charred and the flesh is soft. Once cool, scoop out the flesh and place it in a food processor.
Baking the Sesame Crackers
Preparing the Dough
In a bowl, mix together sesame seeds, flour, water, and salt until a dough forms. Let it rest for 10 minutes.
Baking the Crackers
Preheat the oven to 350°F (175°C). Roll out the dough on a floured surface to about 1/8 inch thick. Cut into desired shapes and place on a baking sheet. Bake for 15-20 minutes or until golden brown. Allow to cool.